Espresso Cake

Total Time:
50 min
15 min
10 min
25 min

14 servings

  • 2/3 cup whole-wheat pastry flour
  • 1/4 cup unbleached all-purpose flour
  • 1 cup raw cane sugar (Turbinado)
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pureed prunes or unsweetened applesauce
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1 cup coffee
  • Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.

  • Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.

  • In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.

  • Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.

  • Per-serving: Calories 80; Protein 3g; Total Fat 0.5g; Saturated Fat 0g; Carbohydrates 18g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 105mg

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4.7 3
This recipe was amazing; the coffee did not stand out very much, but I love chocolate. I thought the applesauce was a peculiar addition, so I used half apple sauce and half hazelnut oil, though, now I realize that the applesauce does not add flavor, it adds moisture. If you are looking for an espresso-y cake, then maybe add a cup of espresso, instead of coffee. I think the recipe is great as it is, but oil is not a bad substitution for those who do not have applesauce. I made the cake, cut it in half, put nutella and chopped hazelnuts in between. Then I coated the entire cake in semi-sweet chocolate ganache, decorating the top with a circle of chocolate chips with hazelnuts in it. item not reviewed by moderator and published
I make this all the time when I am craving chocolate. It is so simple and delicious - usually doesn't last long around my house! item not reviewed by moderator and published
This is a great recipe. I am not a really good baker so I was really surprise when the cake turns out to be moist and chocolaty. It took less then an hour to prepare and bake. The only thing I'll modify next time I make it is to cut down on the intensity of the coffee. It was too strong for me. I guess you can put chocolate milk if you want to make a chocolate cake instead. I don't think I'll bake a regular chocolate cake or use cake mix again because this cake was so easy to make and it is good for you. Who can say no to a cake that is 80 calories and has 0.5g of fat. I wonder if Cary Neff?s book has other yummy dessert recipes like this one?I guess I have to go out buy his book. item not reviewed by moderator and published

Not what you're looking for? Try:

Espresso Cakes with Pumpkin Filling and White Chocolate Curls

Recipe courtesy of Robin Miller